- 1 - ICS 97.040.60  
Y 68  
 
 
 
 
 
National Standard  
of the People's Republic of China  
 
 
GB 18006 -2008  
 Replaces GB 18006.1 -1999  
 
 
General requirement of disposable 
plastic tableware  
 
 
 
  
(Draft for approval)  
(Draft completion date: June 25, 2008)  
 
 
 
 Issue Date: XXXX – XX – XX Implementation Date: XXXX – XX – XX 
 
 
 
Issued by the General Administration of Quality Supervision, Inspection and 
Quarantine of the People's Republic of China  
Standardization Administration of the People's Republic of China  
 
 
 
- 2 - Foreword  
Section 5.8 of this Standard is a mandatory clause.  
 
This Standard replaces GB 18006.1 -1999 (General specification for single use and degradable lunch 
container and drinking set).  
 
Compared to GB 18006.1 -1999, the main differences to this Standard are:  
− the title of the Standard has been changed from General specification for single use and 
degradable lunch container and drinking set  to General requirement of disposable plastic 
tableware;  
− the scope of the Standard has been changed from disposable and degrada ble lunch container 
and drinking set to disposable plastic tableware This Standard does not apply to any 
disposable tableware made of non -thermoplastic materials, such as disposable paper 
tableware, paper cups, wooden chopsticks, bamboo chopsticks, etc.;  
− the classification methods have been modified;  
− the technical requirements for the material have been modified;  
− the contents for sensory indexes such as odour have been added;  
− the applicable scope and the test sample quantity for service performance tests ha ve been 
clarified;  
− the applicable scope, test method and technical index for the requirement of degradability 
have been modified;  
− the requirement of starch content for starch -based plastic disposable tableware has been 
increased;  
− the microwave -use performa nce and the test methods for disposable tableware which is 
marked microwave -safe have been increased;  
− the hygienic, physical and chemical indexes for starch -based plastic disposable tableware 
and other disposable tableware have been supplemented;  
− Appendix A has been added;  
− the degradability requirement and test method from GB/T 20197 -2006 has been adopted. 
GB/T 18006.2 -1999 is no longer used;  
− the inspection rules have been modified.  
 
Appendix A to this Standard is a normative appendix.  
 
This Standard is pro posed by the China National Light Industry.  
 
This Standard is under the jurisdiction of the China National Technical Committee of 
Standardisation for Plastic Products.  
 
The main organisations that participated in the drafting of this Standard:  
Institute o f Plastics Processing & Application of Light Industry;  
National Centre of Testing and Supervision for Quality of Plastic (NTSQP) (Beijing).  
 
The main drafters of this Standard:  
Weng Yunxuan, Chen Jiaqi, Chen Qian.  
 
This Standard replaces the following pre viously issued standards:  
- GB 18006.1 -1999.  
 - 3 -            
General requirement of disposable plastic tableware  
 
 Scope  
This Standard specifies the definitions and terms, classifications, technical requirements, test 
methods, inspection rules and requirements for product symbols, packing, transport and storage of 
disposable plastic tableware.  
 
This Standard applies to various kinds of disposable thermoplastic tableware.  
  Normative references  
The provisions of the following documents become provisions of this St andard after being 
referenced. For dated reference documents, all later amendments (excluding corrigenda) and 
versions do not apply to this Standard; however, the parties to the agreement are encouraged to 
study whether the latest versions of these documen ts are applicable. For undated reference 
documents, the latest versions apply to this Standard.  
 
GB/T 462 -2003, Paper and board – Determination of moisture content (MOD ISO 287:1985)  
 
GB/T 2828.1 -2003, Sampling procedures for inspection by attributes – Part1: Sampling schemes 
indexed by acceptance quality limit (AQL) for lot -by-lot inspection (IDT ISO 2859 -1:1999)  
 
GB/T 4789.4, Microbiological examination of food hygiene – Examination of Salmonella  
 
GB/T 4789.5, Microbiological examination of food hygiene – Examination of Shigella  
 
GB/T 4789.10, Microbiological examination of food hygiene – Examination of Staphylococcus 
Aureus  
 
GB/T 4789.11, Microbiological examination of food hygiene – Examination of Streptococcus 
Hemolyticus  
 
GB/T 4789.15, Microbiological examination of food hygiene – Enumeration of moulds and yeasts  
 
GB/T 5009.60 Method for analysis of hygienic standard of products of polyethylene, polystyrene 
and polypropylene for food packaging  
 
GB/T 5009.67, Method for analysis of hygienic standard of p roducts of polyvinyl chloride for food 
packaging  
 
GB/T 5009.156, General principle for the determination of migration of packaging materials and 
their products.  
 
GB 9681, Hygienic standard of product of polyvinyl chloride for food packaging  
 
GB 9685, Hygie nic standard for use of additives in food containers and packaging materials  
 
GB 9687, Hygienic standard for polyethylene products used as food containers and tableware  - 4 - GB 9688, Hygienic standard for polypropylene products used as food containers and table ware  
 
GB 9689, Hygienic standard for polystyrene products used as food containers and tableware  
 
GB 13113, Hygienic standard for polyethylene tetraphthalate products used as food containers and 
packaging materials  
 
GB 14934, Hygienic standard for disinfect ion of dinner and drinking set  
 
GB 19305, Hygienic standard for foodstuff vegetable fibre of containers  
 
GB/T 20197 -2006, Define, classify, marking and degradability requirement of degradable plastic  
 
QB/T 2957 -2008, Determination of starch content of star ch based plastic (TG)  
 Terms and definitions  
The definitions and terms listed below apply to this Standard.  
 Disposable tableware  
Apparatus used to contain ready -prepared food or for other similar uses, including disposable 
tableware such as food boxes, pla tes, dishes, knives, forks, spoons, chopsticks, bowls, cups, pots, 
jars and straws etc. Disposable tableware with an outer holder is also included, but food packaging 
used for non -prepared food purposes or other similar uses such as fresh food trays, yoghu rt cups 
and jelly cups etc., are not included.  
 Plastic disposable tableware  
Disposable tableware made of resins or other thermoplastic materials by the process of 
thermoplastic moulding.  
 Degradable disposable tableware   
Disposable tableware which, under t he natural condition of soil and/or sand soil, and/or a specific 
condition such as composting condition or anaerobic digestion condition or in an aqueous medium, 
as a result of the degradation caused by the microbial action existing in nature, finally and 
completely degraded and changed into carbon dioxide (CO 2) or/and methane (CH 4), water (H 2O) 
and the mineralised inorganic salt of its constituent elements, as well as new biomass.  
 Starch -based plastic disposable tableware   
Disposable tableware made of sta rch-based plastics, the starch content of which must not be less 
than 40%.  
 Plant fibre moulding disposable tableware   
Disposable tableware made of fibre powder from plants such as straw etc., by processing methods 
such as thermoplastic moulding or mould p ressing, etc.  
 Other disposable tableware covered with plastics  
Disposable tableware, the contact food surface of which is covered or composed of plastic film or - 5 - plastic sheet.  
 Classification  
On the basis of the materials, plastic disposable tableware can b e divided into general plastic 
disposable tableware, plant fibre moulding disposable tableware, starch -based plastic disposable 
tableware and other disposable tableware covered with plastics.  
On the basis of the degree of heat -resistance, disposable tablew are can be divided into heat -resistant 
disposable tableware and non -heat resistant disposable tableware.  
On the basis of degradability, disposable tableware can be divided into degradable disposable 
tableware and non -degradable disposable tableware.  
Dispos able tableware can also be divided into microwave -safe disposable tableware and 
microwave -unsafe disposable tableware.  
 Technical requirements  
5.1 Materials  
Materials such as resin shall be food -grade.  
5.2 Additives  
Additives and their dosage shall meet th e provisions set out in GB 9685.  
5.3 Sensory  
5.3.1 Odour  
There must be no odour.  
5.3.2 Appearance  
The appearance of the tableware shall meet the following requirements:  
a) The colour shall be normal.  
b) There must be no cracks or packaging defects.  
c) Ther e shall be no grease, dirt, dust, mould or other foreign bodies on the surface.  
d) The surface shall be smooth and clean with uniform texture, no scratches, no puckering, no 
peeling, no ruptures and no perforations.  
e) There must be no clear discolouration , uneven colours (unless required for decoration purposes) 
or stains, etc., on the coloured tableware.  
f) If there is any painting on the surface of the tableware, the painted surface shall have no sagging, 
peeling, breaching or blistering, etc.  
g) There m ust be no clear foreign bodies, blistering, model defects, burrs, expansion or other 
defects.  
5.3.3 Structures  
a) The edges of the tableware shall be smooth, tidy and neat.  
b) For products fitted with a lid, the lid fitting shall be convenient and level, t he container and the 
lid shall match each other.  
c) For products fitted with a hinged lid, the lid shall be able to be fastened.  - 6 - d) For disposable tableware that functions as a vessel, the tableware shall be able to be placed 
steadily.  
5.4 Service performa nce 
5.4.1 V olume deviation  
For tableware such as disposable food boxes, bowls, cups, jars and pots etc. which function as a 
vessel, the volume deviation thereof shall not be greater than 5%.  
The volume deviation only applies to disposable tableware which f unctions as a vessel; it is not a 
requirement for disposable tableware such as knives, forks, spoons, chopsticks, plates and dishes, 
etc. 
5.4.2 Load -bearing performance  
For any disposable tableware such as food boxes, bowls and cups, changes to the height thereof 
before and after bearing a load shall not exceed 5%.  
Load -bearing tests only apply to disposable tableware such as food boxes, bowls and cups which 
can be held in the hands or may be stacked while containing food; it is not a requirement for 
dispos able tableware such as knives, forks, spoons, chopsticks, dishes, plates or any disposable 
tableware having an outer holder.  
5.4.3 Drop performance  
During the drop test of disposable tableware, there must be no cracks or splits to any of the three 
samples.  
5.4.4 Folding lid fitting performance  
For disposable tableware where the container part and its lid are hinged together, there must be no 
cracks or damage after the folding lid fitting test on all three samples.  
The folding lid fitting test only applies t o disposable tableware where the container part and its lid 
are hinged together. For disposable tableware where the container and its lid are separated in two 
parts or disposable tableware with no lid, such as food boxes, bowls, cups, plates, dishes, knive s, 
forks, spoons or chopsticks etc., the lid -body folding test is not a requirement.  
5.4.5 Temperature -resistance performance  
5.4.5.1 Hot -water resistance  
After the hot -water resistance test, there shall be no deformations, peelings or wrinkles to the 
disposable tableware. For disposable tableware that functions as a vessel, there shall be no 
deformations, smears or leakages.  
There must be no deformations or smears to, or leakages of, either sample.  
The hot -water resistance test applies only to disposable t ableware such as boxes, cups or bowls 
which are intended to contain hot dishes, hot food and hot drinks, for disposable tableware such as 
plates, dishes, knives, forks or chopsticks which do not require heat resistance, the hot -water 
resistance test is not  a requirement, for any disposable tableware which is marked as non -heat 
resistant, the hot -water resistance is also not a requirement.  
5.4.5.2 Hot -oil resistance  
After the hot -oil resistance test, disposable tableware shall have no deformations, peelings or 
wrinkles. For disposable tableware that functions as a vessel, there shall be no smears or leakages 
after the hot -oil resistance test.  
There must be no deformations or smears to, or leakages of, either sample.  - 7 - The hot -oil resistance test only applies to  disposable tableware such as boxes, cups or bowls which 
are intended to contain hot dishes, hot food and hot drinks, for disposable tableware such as plates, 
dishes, knives, forks or chopsticks which do not require heat resistance, the hot -oil resistance test is 
not a requirement, for any disposable water cups or any disposable tableware which is marked as 
non-heat resistant, the hot -water resistance test is also not a requirement.  
5.4.6 Water leakage resistance  
For disposable tableware such as boxes, bowl s or cups which have the function of containing liquid, 
after the water leakage test, there must be no water leakage.  
For disposable tableware which is marked as not for containing liquid or any other disposable 
tableware which has no liquid -containing fun ction, water leakage resistance is not a requirement.  
5.4.7 Microwave -safe test  
5.4.7.1 Microwave high -frequency heat performance  
There shall be no electric sparks, no defects, odour or abnormality. There must be no defects, odour 
or abnormality with eith er test sample.  
5.4.7.2 Microwave temperature -resistant performance  
There shall be no deformations, defects, leakages or abnormality. There must be no deformations, 
defects, leakages or abnormality with all three samples.  
5.5 Moisture content  
For disposabl e tableware made of natural materials such as plant fibre moulding disposable 
tableware etc., the moisture content must not exceed 7%.  
The determination of moisture content only applies to disposable tableware made of natural 
materials. For disposable tabl eware made of other materials, the determination of moisture content 
is not required.  
5.6 Biodegradability  
The biodegradability for degradable disposable tableware shall meet the requirements of 
biodegradability specified in GB/T 20197 -2006.  
The biodegrada bility determination only applies to disposable tableware claimed or indicated or 
marked to be degradable. For non -degradable disposable tableware, the biodegradability 
determination is not required.  
5.7 Starch content  
For starch -based plastic disposable t ableware, the starch content must not be less than 40%.  
The determination of starch content only applies to disposable tableware claimed or indicated or 
marked to be starch -based plastic disposable tableware. For any other disposable tableware the 
determin ation of starch content is not required.  
5.8 Physical, chemical and hygienic indexes  
The use of any additive for disposable tableware shall meet the provisions set out in GB 9685.  
Disposable tableware made of polyethylene shall meet the provisions set out in GB 9687.  
Disposable tableware made of polypropylene shall meet the provisions set out in GB 9688.  
Disposable tableware made of polyvinyl chloride shall meet the provisions set out in GB 9681.  
Disposable tableware made of polystyrene shall meet the provi sions set out in GB 9689.  - 8 - Disposable tableware made of polyethylene tetraphthalate shall meet the provisions set out in GB 
13113.  
The plastic layers of disposable tableware made of other composite plastics shall meet the 
provisions set out in the hygienic standards for plastic products of that corresponding material.  
Disposable tableware made of disposable plant fibre materials with processing of thermoplastic 
moulding shall meet the provisions set out in GB 19305.  
Disposable tableware made of other materia ls shall meet the provisions set out in the hygienic 
standards for products of the corresponding material. Disposable tableware made of multilayer 
materials with composite processing shall meet the provisions set out in the hygienic standards of 
products o f food contact layer material.  
Starch -based plastic disposable tableware shall meet the specifications prescribed in Table 1. The 
hygienic index for disposable tableware made of materials with no hygienic standard for material 
products shall meet the speci fications prescribed in Table 2. For the specifications prescribed in 
Tables 1 and 2, when there is a corresponding national hygienic standard issued and implemented, 
then the indexes shall adopt the specifications prescribed in the corresponding standard.  
Table 1 Hygienic, physical and chemical indexes for starch -based plastic disposable tableware  
Item Index  
Evaporation residue, mg/L   
       Water, 60 oC, 2 h,  30 
       4% Acetic acid, 60 oC, 2 h,  60 
       65% Ethanol, 20 oC, 2 h,  30 
       N -hexane, 20 oC, 2 h,  60 
Heavy metal, mg/L,  
      4% Ethanol,  60 oC, 2 h   
      By Pb,  1 
      By As,  1 
Discolouration test   
      Ethanol  Negative  
      Salad dressing oil or leuco grease  Negative  
      Immersion liquid  Negative  
 
Table 2 Hygie nic, physical and chemical indexes for disposable tableware made of other materials  
Item Index  
Evaporation residue, mg/L   
     Water, 60 oC, 2 h,  30 
     4% Acetic acid, 60 oC, 2 h,  30 
     65% Ethanol, 20oC, 2h,  30 
     N -hexane, 20oC, 2h,  30 
Potassium permanganate 10 - 9 - consumption, mg/L,  
     Water, 60 oC, 2 h  
Heavy metal, mg/L,  
     4% Ethanol,  60 oC, 2 h   
     By Pb,  1 
     By As,  1 
Discolouration test   
     Ethanol  Negative  
     Salad dressing oil or leuco grease  Negative  
     Immersion liquid  Negative  
 
5.9 Microbial index  
For conformity of products leaving the factory, the indexes of Escherichia Coli and pathogenic 
bacteria shall meet the provisions set out in GB 14934. The numeration of moulds must not be more 
than 50/g. Both sa mples must meet the requirements.  
6 Test methods  
6.1 Odour  
The test shall be conducted in a laboratory under normal conditions.  
6.2 Appearance and structure  
The checking shall be conducted in a laboratory under a 45o spotlight.  
6.3 Volume deviation  
The test shall be c onducted in accordance with the method specified in GB/T 17409. Three samples 
shall be extracted to carry out this test; the average value of the test results from the three samples 
shall be regarded as the final test result.  
6.4 Temperature resistance test  
Place two samples onto an  enamel plate lined with filter paper, fill completely with hot water at a 
temperature of 95 oC±5 oC (use  hot water at 100 oC for instant noodle cups) or hot cooking oil 
(drinking sets only require a temperature resistance test wit h hot water at 100 oC). Move the 
samples and leave them to stand in a thermostat container at 60 oC for 30 minutes, then check the 
samples for any deformation or any traces of smeared discolouration or leakage.  
6.5 Water leakage test  
Place two samples onto an enamel plate lined with filter paper,  fill completely with hot water, at a 
temperature of 23 oC± 2 oC, leave the samples standing for 30 minutes, then check the samples for 
any deformations thereto or any traces of smears or leakage at the bases thereof.  
6.6 Weight load test  
Test equipment: two smooth glass plates of size 200 mm x 150 mm x 3 mm, a weight of 3 kg, a 
steel rule with accuracy of 1 mm.  
Test procedure: extract two samples, position the main body of the samples up -side down on one of 
the glass plate s, and put another glass plate onto the base of the samples. Measure the height 
between the top surface of the first glass plate to the bottom surface of the second glass plate. Place - 10 - the 3 kg weight onto the centre of the second glass plate. After one min ute, accurately measure the 
height between the top surface of the first glass plate to the bottom surface of the second glass plate. 
Determine the variation rate of the weight loading using formula (1). The arithmetic average value 
of the variation rates f rom the two samples is regarded as the variation rate of the weight loading.  
   
  
in which,  
W – the variation rate of the weight load of the sample, as a percentage (%);  
Ho – the height before weight loaded, in millimetres (mm);  
H – the height after weight  loaded, in millimetres (mm).  
6.7 Folding lid fitting test  
Continuously open and shut the lid of a hinged -lid container sample for 15 minutes, then check for 
any cracking or damage at the hinge. Extract three samples to conduct this test.  
Note: This test appli es only to disposable tableware in which the lid and the container are hinged 
together.  
6.8 Drop test  
At a normal temperature, allow the samples to drop freely, facing bottom -down, from a height of 
0.8 m, onto a level cement floor. Check if the samples are int act. Extract three samples to conduct 
this test.  
6.9 Microwave safe test  
6.9.1 Microwave high -frequency heat test  
6.9.1.1 Equipment  
A microwave with a rated frequency modulation output power of less than 2 kW.  
6.9.1.2 Procedures  
Place a sample in the microwave , select the heating time from Table 3 which corresponds to the 
rated output power of the microwave to heat the sample.  
Table 3 Contrast of output power and heating time  
Rated output power, kW  Heating time, min.  
2.0 1.0 
1.0 2.0 
0.6 3.5 
0.5 4.0 
After t he heating is completed, remove the sample from the microwave, cool to room temperature, 
and also allow the microwave to cool to room temperature.  
Test another sample repeating the above procedure.  
Note: this test only applies to tableware indicated, claim ed or marked to be microwave safe.  
6.9.2 Microwave heat -resistance test  - 11 - 6.9.2.1 Reagent  
Olive oil, food -grade.  
6.9.2.2 Equipment  
A microwave with a rated frequency modulation output power of less than 2 kW.  
A thermometer, a digital display thermocouple.  
6.9.2.3 Procedure  
Pour approximately 50% of the sample volume of olive oil into the sample, place the sample into 
the microwave and start heating. When the safe temperature of the sample for microwave use is 
marked as under 200oC, then heat the olive oil unt il the temperature thereof reaches the designated 
temperature. When the safe temperature of the sample for microwave use is marked as equal to or 
more than 200oC, then heat the olive oil until the temperature thereof reaches 200oC. 
When the required temper ature has been reached, stop heating, remove the sample, leave it to cool 
at room temperature until its temperature falls to room temperature and then check the sample for 
any deformation, defect, leakage and abnormality thereto.  
Test another two samples, repeating the above procedure.  
Note: this test only applies to tableware which is intended for containing liquid and is indicated, 
claimed or marked to be microwave safe.  
6.10 Moisture content  
The test shall be conducted in accordance with GB/T 462.  
Extract thr ee samples to conduct the test, the average value of the test results from the three samples 
shall be regarded as final test result.  
6.11 Biodegradability test  
The biodegradability test method shall be according to Section 6.1 of GB/T 20197 -2006.  
6.12 Starch content  
The determination of starch content in starch -based plastic disposable tableware shall be conducted 
in accordance with QB/T 2957 -2008.  
Extract two samples to conduct the test, the average value of the test results from the two samples 
shall be regarded as  final test result.  
6.13 Hygienic, physical and chemical indexes  
The sampling method, the sample preparation and the preparation of the immersion liquid shall 
meet the requirements specified in GB/T 5009.156.  
When the material is polyethylene, polystyrene or po lypropylene, the test shall be conducted in 
accordance with the requirements specified in GB/T 5009.60.  
When the material is polyvinyl chloride, the test shall be conducted in accordance with the 
requirements specified in GB/T 5009.67.  
When the material is  polyethylene terephthalate, the test shall be conducted in accordance with the 
requirements specified in GB 13113.  
For disposable tableware made of plant fibre materials, the test shall be conducted in accordance 
with the requirements specified in GB 1930 5. The method of testing evaporation residue shall be 
performed in accordance with Appendix A. The evaporation residue not containing plant fibre shall - 12 - be regarded as the result.  
The method of testing evaporation residue for starch -based plastic disposable  tableware shall be 
performed in accordance with Appendix A. The evaporation residue not containing starch shall be 
regarded as the result. Others shall be conducted in accordance GB/T 5009.60.  
For other disposable tableware covered with plastics, the anal ysis of their plastic layers shall be 
conducted in accordance with the analysis method specified in the hygienic standard for products of 
the corresponding material.  
For disposable tableware made of other materials, the determination shall be conducted in 
accordance with the analysis methods specified in the hygienic standards for products of the 
corresponding materials. If no such hygienic standard exists, then it shall be conducted in 
accordance with GB/T 5009.60.  
6.14 Microbiological detection  
The determinati on of coliform bacteria shall be conducted in accordance with GB 14934, the 
determination of pathogenic bacteria shall be conducted in accordance with GB/T 4789.4, GB/T 
4789.5, GB/T 4789.10 and GB/T 4789.11 respectively. The enumeration of moulds shall be 
conducted in accordance with GB/T 4789.15.  
Extract two samples respectively to conduct the tests.  
7 Inspection rules  
7.1 Group lot  
The acceptance check for the products shall use the lot as the unit. For products which are made of 
the same grade material, have the same specifications, the same formula and have been continuously 
produced, one lot shall not exceed 5 t.  
7.2 Inspection classification  
7.2.1.1 Factory inspection  
Factory inspection items include sensory inspection and service performance.  
7.2.1.2  Type inspection  
Type inspection items are all the items specified in the requirements.  
7.3 Sampling plan  
7.3.1 Sensory  
Adopt the normal double sampling plan specified in GB 2828.1 -2003. The Inspection Level (IL) 
shall be the general inspection level II,  the Acceptance Quality Limit (AQL) shall be 6.5, see Table 4 
for detailed samples and decision arrays. Each unit of packing is regarded as one sample unit. The 
packing unit can be case, bag, item etc. When testing, randomly select one product from each 
packing unit as the test sample.  
Table 4 Sensory sampling plan and decision  
Unit: packing unit  
Lot size  Sample  Sample 
size Cumulative 
sample size  Acceptance 
number 
(Ac) Rejection 
number 
(Re) 
26 ~ 50  First sample  
Second sample  5 
5 5 
10 0 
1 1 
2 - 13 - 51 ~ 90  First sample  
Second sample  8 
8 8 
16 0 
3 3 
4 
91 ~ 150  First sample  
Second sample  13 
13 13 
26 1 
4 3 
5 
151 ~ 280  First sample  
Second sample  20 
20 20 
40 2 
6 5 
7 
281 ~ 500  First sample  
Second sample  32 
32 32 
64 3 
9 6 
10 
501 ~ 1200  First sample  
Second sample  50 
50 50 
100 5 
12 9 
13 
1201 ~ 3200  First sample  
Second sample  80 
80 80 
160 7 
18 11 
19 
 3201  First sample  
Second sample  125 
125 125 
250 11 
26 16 
27 
7.3.2 Service performance  
Randomly select a sufficient number of samples from the extracted samples to condu ct the 
inspection.  
7.4 Determination rules  
7.4.1 Determination for conforming item  
7.4.1.1 Sensory  
The sensory determination for sample units shall be conducted in accordance with Section 5.3.  
If the inspection result of the sample unit meets the specific ations prescribed in Table 4, then the 
sensory inspection shall be determined to be a conforming item.  
7.4.1.2 Service performance  
In the case of any item not conforming to the service performance, a double -sized sample shall be 
extracted from the original  lot to re -inspect each of the non -conforming items. The item cannot be 
regarded as conforming until the re -inspection results are all qualified, otherwise it shall be 
determined to be a nonconforming item.  
7.4.1.3 Moisture content  
If the moisture content does not conform, a double -sized sample shall be extracted from the original 
lot to conduct re -inspection. The item cannot be regarded as conforming until the re -inspection 
results are all qualified, otherwise it shall be determined to be a non -conforming item.  
7.4.1.4 Starch content  
When the starch content of the starch -based plastic disposable tableware is non -conforming, a 
double -sized sample shall be extracted from the original lot to conduct re -inspection. The item 
cannot be regarded as conforming unti l the re -inspection results are all qualified, otherwise it shall 
be determined to be a nonconforming item.  
7.4.1.5 Degradability  
If there is any non -conformity of the degradability of the degradable disposable tableware, then the 
degradability shall be de termined to be non -conforming.  
7.4.1.6 Hygienic, physical and chemical indexes  - 14 - If there is any non -conformity in the hygienic, physical or chemical indexes, then the hygienic, 
physical and chemical indexes shall be determined to be nonconforming.  
7.4.1.7 M icrobiological index  
If there is any non -conformity in the microbiological index, then the microbiological index shall be 
determined to be non -conforming.  
7.4.2 Determination of lot conformity  
When all of the inspection results of the inspection items in a  lot are in conformity, then this lot can 
be regarded as a conforming lot.  
8 Packaging labels, packaging, transport and storage  
8.1 Packaging  
The products shall have inner and outer layers of packaging. The packaging shall be neat, clean and 
of the correct  amount and shall meet the following requirements:  
a) the inner packaging shall be sealed, the material used for the internal packaging must be clean, 
non-toxic, with no peculiar odour, and shall be dust -proof and moisture -proof.  
b) the outer packaging cas es shall have anti -compression, anti -dust and anti -moisture properties.  
8.2 Packaging labels  
There shall be an instruction label in the packaging box and the packaging label shall be marked 
with the following information:  
a) the executive Standard number;  
b) product name, species, material;  
c) name and trademark of the manufacturer, lot number and production date;  
d) if the product claims to be high -temperature safe or temperature non -resistant, the maximum safe 
temperature shall be marked;  
e) if the produc t claims to be safe for microwave oven use, it shall be marked as microwave oven 
safe and the safe temperature shall be indicated;  
f) if the product claims to be degradable, the degradation shall be marked;  
g) if the product claims to be made of starch -based plastic, the product shall be marked as starch -
based plastic tableware etc.  
h) for disposable tableware having a volume requirement, the nominal volume shall be marked.  
The surface of the outer packaging shall be marked with the following information:  
a) the executive Standard number;  
b) product name, species, material;  
c) name and trademark of the manufacturer, lot number and production date;  
d) product quantity or gross weight, net weight and volume of the packing;  
e) if the product claims to be high -temperature safe or temperature non -resistant, the maximum safe 
temperature shall be marked;  
f) if the product claims to be safe for microwave oven use, it shall be marked as microwave oven 
safe and the safe temperature shall be marked; if the product claim s to be hot -oil non -resistant, it 
shall be marked as hot -oil non -resistant;  - 15 - g) if the product claims to be degradable, the degradation shall be marked;  
h) if the product claims to be made of starch -based plastic, the product shall be marked as starch -
based  plastic tableware, etc.;  
i) for disposable tableware having a volume requirement, the nominal volume shall be marked;  
j) product storage requirement and storage duration;  
k) the words “for food use” and the symbols “anti -pollution, keep dry, avoid compres sion, handle 
with care”.  
8.3 Transport and storage  
The products must not be transported or stored with any poisonous or harmful substances  
During the transportation of the products, the product must be handled with care, avoiding severe 
vibration and compr ession and avoiding direct sunlight and rain water.  
The product must be stored in ventilated, cool and dry warehouses, avoiding direct sunlight and rain 
water. The product must be kept away from any sources of pollution or heat and from moisture, rats, 
mice and insects. The reasonable storage duration shall be determined on the basis of the properties 
of the disposable tableware.  
 - 16 - Appendix A  
(Normative Appendix)  
Method of testing evaporation residue for starch -based plastic disposable tableware  
and plant fibre disposable tableware  
A.1 Sampling  
Sampling shall be conducted in accordance with the method specified in Clause 3 of GB/T 5009 
156-2003. The sample size shall meet the requirements prescribed in Table A1 (Plastic products, 
composite packaging and pla stic film bags used for food packaging) of Appendix A to GB/T 
5009.156 -2003.  
A.2 Cleaning the samples  
The cleaning of the food contact surface of the samples shall be conducted in accordance with the 
method specified in Clause 5 of GB/T 5009.156 -2003.  
A.3 Immersion of the samples  
The immersion liquid, immersion duration and inspection requirement shall be according to GB/T 
5009.60.  
Pour a corresponding amount of immersion liquid into a plastic shopping bag, normally 2/3 ~ 4/5 of 
the sample volume, immersing  for the required time length.  
A.4 Analysis procedure  
A.4.1 Evaporation residue containing plant fibre or starch  
After heating a glass evaporation pan or a glass cup to constant weight with a temperature of (105± 
5) oC, put 200 ml of a corresponding immers ion liquid into the glass evaporation pan or the glass 
cup, leave it on a water bath until evaporated to dry, then place it in an electric thermostatic drying 
oven at a temperature of (105± 5) oC to heat for two hours. Remove and leave in a desiccator to 
cool for half an hour and measure the weight. Then heat it again for one hour , leave it in the 
desiccator to cool for half an hour, measure the weight again.  
A.4.2 Evaporation residue containing no plant fibre or starch  
Add 50 ml chloroform (GB/T 682, analy tical reagent, after redistillation) to the dry, weighed 
residue (A.4.1), place it on a water bath and heat carefully for 10 minutes (use a glass rod to stir, 
when taking out the glass rod, rinse it with a small amount of chloroform). Use a glass funnel an d 
quantitative analysis filter paper (heated to constant weight with a temperature of (105± 5) oC) to 
filter the liquid, and then use a small amount of chloroform to rinse the residue off the filter paper 
three times. Place the filter paper and the residue  into a ceramic crucible which is heated to constant 
weight with a temperature of (105± 5) oC, then heat the ceramic crucible in an electric thermostatic 
drying oven at a temperature of (105± 5)oC for two hours, cool for half an hour in a dryer and 
measure  the weight. Repeat the heating for one hour, cool for half an hour and measure the weight 
again.  
Place the ceramic crucible, filter paper and residue into a high -temperature electric furnace (550± 5) 
oC, ashing until it burns without smoke for two hours. Remove the ceramic crucible and leave it to 
cool in a dryer for half an hour, then measure the weight. Repeat the burning for one hour, cool for 
half an hour and measure the weight again, until the weight difference of the two measurements 
does not exceed 0.002g.  
Note: A high temperature (550± 5)oC burning test shall be conducted on a quantitative analysis filter 
paper, the residue left over from the filter paper burning shall be deducted from the analysis result.  - 17 - A.5 Calculated result  
A.5.1 Evaporation res idue containing plant fibre or starch shall be determined by formula B.1:  
  
  
in which,  
X1 ----- the evaporation residue (containing fibre or starch) of the sample immersion liquid 
(different immersion liquids), unit is milligrams per litre (mg/L);  
m1----- the mass of the evaporation residue of the sample immersion liquid, unit is milligrams (mg);  
m2------ the mass of the blank immersion liquid after evaporation, unit is milligrams (mg).  
A.5.2 Evaporation residue not containing plant fibre or starch sha ll be determined by formula B.2:  
  
  
in which,  
X2 ----- the evaporation residue (not containing fibre or starch) of the sample immersion liquid 
(different immersion liquids), unit is milligrams per litre (mg/L) L;  
m3------- the mass of the evaporation resid ue, ceramic crucible and filter paper after chloroform 
extraction and being heated, unit is milligrams (mg);  
m4 ------  the mass of the ceramic crucible and the filter paper, unit is milligrams (mg);  
m5 ------  the mass of the evaporation residue and the cer amic crucible after burning, unit is 
milligrams (mg);  
m6------  the mass of the ceramic crucible, unit is milligrams (mg).  
When reporting the result, take three significant digits of the average value.  
A.6 Permissible difference  
The difference between two d etermined results of the same sample must not exceed 10% of the 
average value.